Bread maker Philips HD 9045 - reviews and discussion

Good day.
Recently, the bread has been baked and the top is sunken. What am I doing wrong?

Reduce the amount of yeast to just over half a teaspoon, is the yeast new?

I use Saf Moment yeast

Forgive me, I did not formulate the question correctly: In terms of shelf life, fresh or not?

The shelf life is normal.
I think you are right, I will reduce the amount of yeast. Otherwise I am always afraid that it will not rise and I do a little more than in the recipe.

It was like that for me, I could not understand anything, then it prompted and now everything is fine)) good luck

Has anyone made pasta dough with a bread machine recipe?

[Bridget]

Oh, wildly sorry for the flood! The second day I get scared when I see a nicknameBridget ... I think I didn’t write anything. Then I understand that it’s not me.
Hello, almost namesake! Welcome to the forum

Hello! Also the bread makers are the same))

Has anyone made pasta dough p. About bread maker recipe?

Hello everyone. If still relevant. A year ago I bought HP and I can't get enough of it. What we just didn’t do with her: girl_dance: made everything. I just didn't try to make jam. Tell me who did it. Is it really jam or is it jam? Pts are often found in recipes for jam and a purchased one is not hunting when there are a lot of its berries. And not only berries

Regarding the pasta dough, I also did the HP recipe and changed the ingredients. It always turned out to be 5+, I just looked at the amount of flour.

Hi, thanks for the reply. The pasta from the book turned out to be wonderful. Jam I have not tried. But recently I tried to bake bread with oatmeal and buckwheat flour according to the recipe from the site, everything is as in the main mode only from the total amount of flour 50 grams of buckwheat 50 oatmeal. It turned out delicious and aromatic.

Good evening ! Take a newbie! Not long ago they became the owners of hd9045. The bread seems to work. Question 1. The backlight goes out after starting the program, can it be turned on for tracking the time or not? 2. Whoever baked Baked bread? Give the recipe.

Congratulations! How is the bread tossed about?

Good day ! He bakes normally, the pigeons have never been fed. He treated me at work, they were dared in an instant. According to our book (prog 1) we tried the oven in Mulenex for comparison. Phillips won. I would like to try to bake it. Can anyone have experience and recipe?

Great! I have not heard about such bread, in principle I have a worked-out recipe for gray bread with wheat and rye flour, I can share it if interested

I will be happy to try from the oven according to your recipe.

Class!
For a loaf 750 gr
Water 280 ml,
Rast. oil 1.5 tbsp. l
Salt 1 tsp l
Sugar 1.5 tbsp. l
Bakery flour (wheat) 300 gr
Peeled rye flour 120 gr.
Malt 20-30 gr or 2-3 tbsp. l.
Bake on the main program, weight 750, medium or dark crust,
You may have noticed that the recipe is adapted to the main program of the bread maker, it will be interesting to try. If there is no malt, then I add either coffee or chicory, coffee 2 tbsp. l. taste changes but not fundamentally. I also make bagel dough in a bread maker, too.

Thanks, let's try.

Here is a recipe for "Borodinsky" tested in our oven. For 1000 gr. program 1 (basic) 330 ml. water, 2 tbsp. l. sugar (no top),!, 5 tsp. salt, 2 tbsp. l. honey (no top), caraway seeds, coriander immediately, 4st. l. without the top of the malt poured in 50 ml of boiling water, 2 tbsp. l of vegetable oil, 225 g of wheat flour, 325 g of rye flour, 1.5 tsp. dry yeast.

I must try I haven't baked Borodinsky yet, but why on the main program? Put the malt in the bowl while it is hot?

Pour boiling water for a couple of minutes, mix in a bucket.

Good day!
I got this device. First, they used standard programs. They didn't go further than the second And so ... I tried to make Borodino bread according to the recipe from livejournal, but they have it adapted for Panas. Attempts to set up a mode similar to Panas do not lead to success. Who tried to configure "their" modes, please respond! The instruction attached to the x / n does not add clarity, but to make a loaf of hotts.
Yours faithfully!
Igor Vladimirovich.

Borodino bread recipe from livejournal? Throw a link or a recipe.

Hello dear bakers! As you know, our 2045 oven is designed for two weights of a roll of 750 and 1000 grams. Since I eat practically one bread, and it is not stored for a long time, I decided to experiment with the weight of the loaf. According to the recipe for basic bread from a color book. Took all the ingredients half of the specified for 1000 gr. The weight on the device was set to 750 grams. There were fears that the bread would burn, so I put up a light crust. The fears were not confirmed. The crust turned out to be light. So it worked out. [Img]

[pavlad07]

pavlad07, I also have eaters - 1 person. I divide the loaf into 3 parts, 2 parts in plastic bags and in frost-to, 1- for eating. Then I take it out as needed, defrost it naturally, fresh bread. Likewise with sweet pastries. And bake less often and do not bother with the weight of the baking.

[SvetlanaMazqarovna]

SvetlanaMazqarovnarather than getting the bread wet after defrosting? Thanks for the advice, I will definitely try. Now I'm just in the experimental stage, I want to bake more often and always different. Therefore, I began to make a small loaf.

Good day!
They brought the stove yesterday! Delight knew no bounds! Although my husband dreamed about her all, he was tired of the purchased bread, I didn't care, I hardly eat any bread, 1 butter and that's it. But I was no less happy with the purchase, I wonder the same)))
However, that's for sure, hurry up - you will make people laugh ... I wanted so much to try it out quickly that everything turned out literally lumpy. I made it according to the first recipe, the bread was half a bucket high, pale, ruddy at the bottom, a crust like dried raw dough, poorly baked brick. It tastes of course for an amateur ...
I sat there last night, smoked forums and analyzed the problem and everything became clear. 1. The water was cool. 2. I didn't sift the flour. 3. And .. (drum roll) the expiration date of the yeast was until 2003 (!!!!). I grabbed the hell without looking at that .. sales probably water and flour were not as catastrophic as dead yeast)))))
I think to get down to business in the next few days and do everything scientifically ..

For me, her plus is that she kneads the dough with a separate program, all this dirty and grimy work on her)) is convenient for cupcakes and all other baked goods.

Go here to learn how to bake bread
The easiest white bread made from wheat flour
UNDERSTANDING BREAD IN HOMEMADE BREAD

To help CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING"

Go here to learn how to bake bread

Yes, I already looked after the fiasco)))
But thanks!
I just wanted everything as soon as possible)))) that's the result)

I just wanted everything as soon as possible)))) that's the result)

Now try "dumplings without haste "and thoughtfully reading the recommendations and advice - you will definitely succeed

Owners! Tell me, does your oven creak when mixing dough? It seems that the bucket lock is not stupidly greased, it squeaks unpleasantly ...

Owners! Tell me, does your oven creak when mixing dough? It seems that the bucket lock is not stupidly greased, it squeaks unpleasantly ...

Yes, squeaks, this is a feature of this design. We have already discussed this three times. There is a big backlash. But constructively it is not dangerous. When the dough is hammered there, it will stop creaking. If you wash it, it will creak again. And so on to infinity ...

When the dough is hammered there, it will stop creaking. If you wash it, it will creak again. And so on to infinity ...

So there is only one conclusion - do not wash at all

But in fact, I have not mastered 27 pages ..can do the type of FAQ (FAQ) on this stove ... (a question for the admins, probably ...)
I also wanted to publish my yesterday's epic fail


And today's win mode 6 (express baking) - Pakmaya yeast, bakery Yug Rus flour. According to the recipe from the Phillips book. Only 20 ml. I added water to the bun in the process, intuitively, I looked that it was hard ..



Now Darnitsky rustles .... 90 minutes left ... all the same, only Garnets rye flour.
we are waiting

[pavlad07]

pavlad07, no, it doesn't get wet. Well, yes, at first the itch of baking attacks.

And here is Darnitsky, with a failed roof, her husband says that it was not necessary to open the lid, like here's a donkey because of opening, although I opened it once

Add less yeast-2/3 of the recommended count.

And no one baked bread smaller than the recipes? For example, not 1000 or 750 grams, but 500 grams or 375?
We now understand that even 750g is not eaten, but it is more pleasant fresh than a week.
Even in this section I found only that people on the 1000g program bake 750g, and less - no, although, logically, you can 500g on the 750g program ..

Good day. Please, who is not difficult, do not tell me the linear dimensions of the stove? I have a limited height, and sizes are nowhere to be found. Thank you very much)))

Yulmart and 1 other site write that
Width 250 mm
Height 300 mm
Depth 320 mm

Well, plus you also need to open the lid ...

[Vergissmeinnicht]

Vergissmeinnicht, Thank you.

And no one baked bread smaller than the recipes? For example, not 1000 or 750 grams, but 500 grams or 375?
We now understand that even 750g is not eaten, but it is more pleasant fresh than a week.
Even in this section I found only that people on the 1000g program bake 750g, and less - no, although logically 500g is possible on the 750g program ..

Well, I just set up such an experiment. Look a little higher. 500 g on program 750

Found, apparently missed, thanks!
I am thinking of experimenting with even smaller volumes to get rectangular baguettes or ciabats ... in shape ..

By the way, I wanted to say about the bread maker, its only drawback is that it does not bake baguettes. But for her price of 5 thousand - forgivable.
When I get rich, I'll take it a class higher, with the above bells and whistles))

Hello. I have this bread maker recently. In principle, I'm happy with her. Its main disadvantage: the inflexible program Individual mode (there is no separate Baking mode). For rye bread this is bad (((But I adapted, outwitted the oblique programmers of this stove and everything fell into place) I bake almost every day. Here are my breads) White sweet with raisins and condensed milk and Rye-wheat "Volad" on cabbage brine.

by the way, it blushes well. in vain they say) The crusts are wonderful

How did you outsmart Gemin? Please share.

[vetta13]

vetta13, we rarely bake white. For morning sandwiches only. In either Basic or Soft baking mode. No problem. But I had to tinker with Rzhany. I tried the Rye mode once - it didn't work, the roof fell hard. I searched the forum. The main thing that many authors agree on is 1 batch (we have 2 iron, programmable, pancake (((). Plus the proving time .... from 1.5 to 2.5 hours. You need to watch out when the bread increases by 1 , 5-2 times and turn on Baking. It is impossible to do this in our oven. I already wanted to switch to wheat-rye and oven on the Main program. And then I came across Volat Rye Bread from PalmP. I can't give a link, I give a recipe:
Ingredients

Saf-Moment yeast 2 tsp
peeled rye flour 300 gr
wheat flour 1 grade 250 gr
gluten 2 tsp
fermented rye malt 3 tbsp. l.
cumin 0.5 tsp
coriander 1 tsp
dill seeds 0.5 tsp
salt 1 tsp
sugar 2 tbsp. l.
unrefined sunflower oil 2 tbsp. l.
pickle (tomato or cucumber) 370 ml

Cooking method

Throw the ingredients into a bucket, starting with liquid. Caraway seeds, coriander and dill seeds are freshly ground directly into the brine. Do not brew malt. Sometimes I didn't add gluten - the result is normal.Start the Dough program (kneading 30 min, rise 60 min). Then Bake for 1 hour.

Bribed by the simplicity of this recipe. Fortunately, there is a brine (Sauerkraut without tension from Tumanchik), I recommend it))).
I don't have gluten, I just don't put it in and I don't replace it with anything. At first there was no malt - it still works. Now I bought it - I put 2 spoons. I rarely add brine, 370 ml is fine. Two times I added about 3 tbsp. spoons (look at the kolobok).
Now comes the most important thing. The author has 1 batch, but 30 minutes. I do this:
Program 14
knead1 - 15 min. (2 times, I will explain below)
rise1 - 20 (remove the scapula)
knead2 - 10 minutes
rise2 - 10 min
rise3 - 20 min
beke 1 hour 10 minutes

And so, I explain. Expose 14 Program and values ​​that I indicated. 15 minutes after the start of the program, when rise1 appears, I press the shutdown button (hold down the button for seconds 3), the stove itself resets to the beginning of the program. That is, the 14th program is displayed, as in the beginning, as it did not knead for 15 minutes))) Very convenient. I press the power button again and the program starts over. That is, by 15 minutes. kneading, I immediately add another 15 minutes, so it turns out 30 minutes. like the author. Now you need to avoid a 2-batch. It's simple - as soon as knead1 passes and the stove stops for the 1st proofing, take out the bun (I grease my hands with vegetable oil), shape it and, taking out the spatula, put it in place. That's all))))) Then we go up and admire through the window at our bread) Everything turns out by itself) It is enough to figure it out once, and then it will be quite simple. My husband bakes this bread, with a bang. Good luck)
P.S I use a mixture of spices from Admin: cumin (whole seeds) 5 tbsp. spoons, coriander (coarsely ground) 2 tablespoons, anise (grains) 1 tablespoon, fennel (grains) 1 tablespoon (I bought the last two at the pharmacy, cheaper). I fall asleep in a jar and 1 tbsp. spoon (not full) for 1 loaf. We like))))
Glad if it comes in handy

Thank you so much

The day before yesterday I made a pizza dough from a color book - it's perfect! Such tasty, tender, immediately fell out of the bucket, does not stick and it is enough just to sprinkle it with flour, cut and roll / mold)))
And the pizza came out divine. Recommend))
And no one made batter, for example for pancakes or charlotte?

Yesterday I bought the same oven for myself and some disappointments ((((((((((((white bread turned out to be raw and some kind of low, about 6 cm height, weight was 750 grams), like I did everything as in the recipe book ( ((do not tell me what is the reason?